Looking back at my posts, it seems like I am always writing after a long weekend, and am either hungover or hungry. Truth be told, at this point in my life, it’s 100% true. If idiots would stop getting married, my life would probably be a bit less bloaty. Recently, my Sundays have been a Sophie’s choice deciding between Gattis and Dominos for lunch, and Texas Burger or Rosa’s for dinner. Obvioulsy Dominos wins, since the Tall City doesn’t have a Gatti’s that delivers, and Rosa’s usually wins because it’s closer. More of a Rosa’s rant after the actual recipe. So Fat Sunday leads to Meaty Monday, and we wind up trying to starve ourselves on Tiny Tuesday. I. HATE. Tiny Tuesday. So, to make up for eating something that didn’t have crust, a bun or queso, I made shrimp tacos, or more like shrimp lettuce wraps. Use butter lettuce, for two reasons: Butter in the name makes it sound more pleasant, and they already are taco shell shape (ish). Here’s the recipe for the shrimp, there’s enough for two plus leftovers the next day.
- 1 lb peeled and deveined shrimp. Only use shrimp from the USA. Look closely on all shrimp—if it’s from Thailand, Cambodia, China, don’t do it. I get that it’s cheaper, but that sh*t is nassssty. See here: http://www.businessinsider.com/disgusting-truths-about-asian-aquaculture-2012-10
- 1 tbs. hot Mexican chili powder
- 1 tsp. cumin
- juice of half a lime
- 1 tsp. garlic salt
- 1 tbs. safflower oil
Mix the shrimp and seasonings and lime together and let it marinate in the fridge for 10 minutes–no longer, because the acid in lime juice will start to cook the shrimp. Heat oil in a skillet until hot. Add shrimp and saute for about 5-7 minutes until cooked through. Serve in lettuce cups with a slice of avocado and some poblano salsa, recipe here: http://thewifewithaknife.com/2014/03/03/salsa-and-sav-b-saturdays/
Beef it up with some fat free re-fried beans–I jazz mine up by adding some roasted garlic and ground pepper and blend it until smooth like Tex-Mex restaurants, and top with cotija cheese.